A perfect appetizer for any party. Easy and delicious goat cheese mushroom and onion bites.

Ingredients:

4 tbsp butter

2 tbsp oil

150 g mushrooms, sliced

1 onion, sliced

½ tsp thyme

1 tbsp sugar

2 tbsp balsamic vinegar

¼ tsp garlic powder

salt & pepper

180 g goat cheese

puff pastry

1 egg

Method:

Heat 1 tbsp of oil and butter over medium heat. Add mushrooms and fry about 5 minutes. Set aside.Heat remaining butter and oil and fry sliced onion about 5 minutes. Ad thyme and sugar and fry 20 minutes over low heat. Stir from time to time. Add balsamic vinegar. Mix and take from the heat. Add the mushrooms, season with salt, pepper and garlic powder. Mix well.

Preheat the oven to 200° C.

Cut the pastry into 5 cm squares. Brush with egg. Place 1 slice of cheese on each square. Top with mushroom and onion mixture. Bake for 20 minutes. Enjoy!!!!!

For dough: in a large bowl mix together flour, yeast and salt. Add eggs and mix again. In a small saucepan warm milk and melt butter then add to the flour. Mix and knead the dough. Cover and let the dough rise for about 1 hour.

To make the filling: Heat some oil in a frying pan, add onions a fry on a low heat about 10 minutes. Add mushrooms, cover the fraying pan with lid and cook for another 10 minutes. Uncover season with salt & pepper and paprika. Fry for 10 minutes. Leave to cool.

Preheat the oven to 180° C.

Take the dough out, knead it and shape into a ball. Divide the dough into 4 pieces and shape them into balls. Take the first one and roll a large circle ( about 23 cm ) and place it on a baking paper. Spread 1/3 of the mushroom filling. Repeat with 2 other balls of dough and filling. Cover with last circle of dough.

Place cup in the center of the circle. Divide the circle into quarters, then every quarter into 4 parts. You should have 16 equal parts. Take 2 parts and twist them twice around in the opposite direction. Repeat with rest. Brush the bread with egg. Bake 20 – 25 minutes. Enjoy!!!!!

Preheat the oven to 180 ° C. Cover a baking sheet with aluminium foil and place oven rack on top.

Season chicken pieces with salt & pepper. Wrap each chicken cube with bacon then roll in the brown sugar. Thread the chicken onto skewers. Place on prepared baking sheet with oven rack. Bake about 45 minutes or until the bacon is crisp. Enjoy!!!!!

Profiteroles are easier to make than they look. Especially using this simple recipe.

Ingredients:

250 ml cold water

100 g butter

120 g plain flour

5 eggs

1 tsp baking powder

For the filling:

4 egg whites

½ cup caster sugar

strawberry jelly

250 ml water

50 g dark chocolate

50 g milk chocolate

4 tbsp double cream

Method:

In a saucepan combine butter and water and bring to the boil. When butter has completely melted, remove from heat, add flour. Put back on cooker and using a wooden spoon mix well, until the mixture pull away from the sides of pan. Set aside to cool.

Beat in eggs one at a time. At the end add baking powder and mix well until smooth and glossy.

Preheat the oven to 200° C.

Fill a plain-nozzle piping bag with the choux dough and pipe the dough into small buns about 5 cm in diameter onto the baking tray. Bake for 30 – 35 minutes. Remove from the oven and pierce a hole in the bottom of each one to let any steam out.

In a medium size bowl beat the egg whites on a low speed until foamy. Increase the mixer speed to high, add sugar 1 – 2 tbsp at a time and beat until soft peaks form.

Dissolve jelly in 250 ml boiling water. Chill in fridge till jelly starts to set. Add to the whipped egg whites. Beat together until well mixed. Chill in the fridge.

When the profiteroles are cold, use a piping bag to pipe the filling into the profiteroles.

Put the chocolate and double cream in a heatproof bowl over a pan gently simmering water. Stir until smooth and shiny. Leave to cool.

Dip the filled profiteroles into the chocolate, allow the chocolate to cool. Enjoy!!!!!!!!!